Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin. / Vieira-Dalodé, G.; Jespersen, Lene; Hounhouigan, J.; Møller, P.L.; Nago, C.M.; Jakobsen, Mogens.
In: Journal of Applied Microbiology, Vol. 103, No. 2, 2007, p. 342-349.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin
AU - Vieira-Dalodé, G.
AU - Jespersen, Lene
AU - Hounhouigan, J.
AU - Møller, P.L.
AU - Nago, C.M.
AU - Jakobsen, Mogens
PY - 2007
Y1 - 2007
N2 - AIMS: To identify the dominant micro-organisms involved in the production of gowé, a fermented beverage, and to select the most appropriate species for starter culture development.METHODS AND RESULTS: Samples of sorghum gowé produced twice at three different production sites were taken at different fermentation times. DNA amplification by internal transcribed spacer-polymerase chain reaction of 288 lactic acid bacteria (LAB) isolates and 16S rRNA gene sequencing of selected strains revealed that the dominant LAB responsible for gowé fermentation were Lactobacillus fermentum, Weissella confusa, Lactobacillus mucosae, Pediococcus acidilactici, Pediococcus pentosaceus and Weissella kimchii. DNA from 200 strains of yeasts was amplified and the D1/D2 domain of the 26S rRNA gene was sequenced for selected isolates, revealing that the yeasts species were Kluyveromyces marxianus, Pichia anomala, Candida krusei and Candida tropicalis.CONCLUSIONS: Gowé processing is characterized by a mixed fermentation dominated by Lact. fermentum, W. confusa and Ped. acidilactici for the LAB and by K. marxianus, P. anomala and C. krusei for the yeasts.SIGNIFICANCE AND IMPACT OF THE STUDY: The diversity of the LAB and yeasts identified offers new opportunities for technology upgrading and products development in gowé production. The identified species can be used as possible starter for a controlled fermentation of gowé.
AB - AIMS: To identify the dominant micro-organisms involved in the production of gowé, a fermented beverage, and to select the most appropriate species for starter culture development.METHODS AND RESULTS: Samples of sorghum gowé produced twice at three different production sites were taken at different fermentation times. DNA amplification by internal transcribed spacer-polymerase chain reaction of 288 lactic acid bacteria (LAB) isolates and 16S rRNA gene sequencing of selected strains revealed that the dominant LAB responsible for gowé fermentation were Lactobacillus fermentum, Weissella confusa, Lactobacillus mucosae, Pediococcus acidilactici, Pediococcus pentosaceus and Weissella kimchii. DNA from 200 strains of yeasts was amplified and the D1/D2 domain of the 26S rRNA gene was sequenced for selected isolates, revealing that the yeasts species were Kluyveromyces marxianus, Pichia anomala, Candida krusei and Candida tropicalis.CONCLUSIONS: Gowé processing is characterized by a mixed fermentation dominated by Lact. fermentum, W. confusa and Ped. acidilactici for the LAB and by K. marxianus, P. anomala and C. krusei for the yeasts.SIGNIFICANCE AND IMPACT OF THE STUDY: The diversity of the LAB and yeasts identified offers new opportunities for technology upgrading and products development in gowé production. The identified species can be used as possible starter for a controlled fermentation of gowé.
KW - Benin
KW - Beverages
KW - Candida
KW - Colony Count, Microbial
KW - DNA, Bacterial
KW - DNA, Fungal
KW - DNA, Intergenic
KW - Fermentation
KW - Gram-Positive Bacteria
KW - Hydrogen-Ion Concentration
KW - Kluyveromyces
KW - Lactic Acid
KW - Lactobacillus
KW - Pediococcus
KW - Pichia
KW - Polymerase Chain Reaction
KW - Polymorphism, Restriction Fragment Length
KW - Sorghum
KW - Yeasts
U2 - 10.1111/j.1365-2672.2006.03252.x
DO - 10.1111/j.1365-2672.2006.03252.x
M3 - Journal article
C2 - 17650194
VL - 103
SP - 342
EP - 349
JO - Proceedings of the Society for Applied Bacteriology
JF - Proceedings of the Society for Applied Bacteriology
SN - 0370-1778
IS - 2
ER -
ID: 131497020